Ingredients
Method
Pears
- Peel and core pears.
- In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar.
- Cook pears in the poaching liquid until just tender. Remove liquid and allow to cool.
- Continue to cook poaching liquid until reduced by 2/3's. Reserve this for glazing the pears once the tart has been cooked.
Pastry
- Preheat the oven to 170'
- Grease tart tin with butter and press in pastry. Place in the fridge for 20-30 minutes to rest before baking.
- Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake. Bake for 15 minutes until just beginning to colour.
- Allow it to cool while making the frangipane.
Frangipane
- Cream butter and sugar together until light and fluffy.
- Add egg and egg yolk and mix well to combine.
- Add vanilla extract
- Stir through almond meal and flour until well combined.
Assemble
- Spoon frangipane mix around pastry base and smooth over.
- Place pears evenly, on top of the frangipane mix.
- Bake for 30 minutes till golden.
- Once cooked, glaze with poaching liquid reduction.
- Decorate with toasted sliced almonds.